Jalapeno Cheddar Biscuit Recipe

Preheat oven and prep pan

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. If you prefer round biscuits, have a 2.5–3 inch round cutter ready.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly combined.

Add the very cold diced or grated butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter remaining (small lumps are good — they create flaky layers). Work quickly to keep the butter cold.

Fold the shredded cheddar and finely diced jalapeños into the flour-butter mixture so they are evenly distributed. Reserve a tablespoon or two of cheddar if you want to sprinkle on top before baking.

In a small bowl or measuring cup, whisk together the cold buttermilk and the large egg until combined.

Make a well in the center of the dry mixture and pour in the buttermilk-egg mixture. Using a rubber spatula or spoon, gently fold the dough until it just comes together. The dough should be shaggy and slightly sticky — do not overmix. If it seems too dry, add 1–2 tablespoons more buttermilk; if too wet, sprinkle a little flour (a tablespoon at a time).

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough over itself 2 times (fold in thirds like a letter or fold in half twice) to create layers, then pat again to 1-inch thickness. This folding creates flakiness.

Using a 2.5–3 inch round biscuit cutter dipped in flour (or a sharp knife for square biscuits), cut out biscuits without twisting the cutter (twisting seals the edges and reduces rise). Press scraps together gently and re-cut, handling as little as possible to keep the dough cold.

Place the biscuits on the prepared baking sheet either spaced about 1 inch apart for crisp edges or touching for taller, softer sides.

Brush the tops of the biscuits lightly with melted butter. If using, sprinkle the reserved extra cheddar and a pinch of coarse sea salt on top of each biscuit.

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the tops are golden brown and a skewer inserted into the center comes out clean. Baking time will vary slightly with biscuit size and oven.

Remove from the oven and brush again with a little more melted butter for a glossy finish. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack or serving warm.

Serve warm. These biscuits pair well with honey, jam, butter, as a side to chili or soup, or split and filled with fried chicken or ham and mustard.